FoodGrads Podcast Ep 53: Shaking up the cheese snacking space with regenerative farming with Francisco Pergola, Co-Founder & CEO at Cheddies
On episode 53 FoodGrads Podcast the podcast where we explore careers in the food, beverage and agricultural industries. I’m your host Veronica Hislop a molecular science graduate student and career partner with FoodGrads.
This week on the podcast I interviewed Francisco Pergola, Co-Founder & CEO of Cheddies. Cheddies are a high protein, low sugar cracker made with no artificial ingredients or preservatives that are light, crispy, cheesy ,made wit real cheddar cheese and of course delicious!
On this episode Francisco and Veronica talked about Francisco’s journey as he and his brother Tomas created Cheedies. But more specifically we talked about how Cheddies is moving into the the Regenerative Dairy space by using the first certified Regenerative Organic Cheddar in the United States in their crackers. Veronica wasn’t too familiar with what regenerative farming is so Francisco gave us the low down on that. We got to know Francisco as he told me some funny stories of things that has happened to him and just his authentic way of dealing with people in business. It was a good reminder to hear how just being kind to people can be your greatest asset in business.
I can’t wait to share this conversation with you so enough with that introduction. Let’s get on with the show.